- 2 Yellow perch fillets (or sea bass)
- 1/2 tsp coarse salt
- 1 Tbsp cumin seeds
- juice of 1/2 lemon
- 2 Tbsp butter
- 1 Tbsp all-purpose flour
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp cumin powder
- 1 Tbsp curry powder (your choice)
In a medium saucepan, heat the half the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes, you are obtaining a roux.
Add the milk to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and cumin powder, add the curry powder and set aside.
Move to the Yellow Perch preparation: in a frying pan add the remaining butter and obtain a beurre noisette, add the coarse salt, squeeze in half the lemon and place the fish fillets on top, flip the fillets after 6/7 minutes and cook for another 3/4 minutes on the other side.
Remove from pan, transfer to a serving plate on top of a spoonful of curried white sauce and sprinkle with fresh coriander leaves (cilantro) and toasted cumin seeds.
Serve with Mutter Paneer